Bukë

Bukë is the Albanian word for bread, a staple food in Albania and among Albanian-speaking communities. It refers to baked dough made primarily from cereal flour and water, usually with salt, and leavened with yeast or naturally fermented cultures.

Common recipes use wheat flour as the main ingredient; dough is mixed with water and salt, sometimes with oil or dairy for enriched loaves; the mixture is kneaded, left to rise, shaped into loaves or flat rounds, and baked in an oven, often a wood-fired oven in traditional settings.

Bread in Albania varies by region and tradition. Shapes range from round loaves to elongated loaves, and flat breads are common in rural households. Texture can be soft and airier for fresh white bread or denser for whole-grain varieties; crust coloration depends on baking method.

Culinary and cultural role: Bukë is a daily staple, used to accompany meals, dip in olive oil, yogurt, or dips, and is often served with cheeses, jams, or soups. Bread is also tied to hospitality and daily rituals in some communities, reflecting its central place in Albanian dining.

Historically, bread-making has been part of rural and urban life in Albania, with traditional kilns and home ovens coexisting with modern bakery practices. Modern production blends traditional doughs with commercial yeast and standardized flours.